Pork – Reclaiming Yesterdayhttp://reclaimingyesterday.com
A blog with healthy Real Food recipes and natural health tips to help you love your body AND eat damn delicious food.Sun, 18 Feb 2018 00:23:18 +0000en-UShourly1https://wordpress.org/?v=4.9.467342092Fall Off The Bone Baby Back Ribs [Paleo and Whole30]http://reclaimingyesterday.com/fall-off-the-bone-baby-back-ribs-paleo-and-gaps-friendly/
http://reclaimingyesterday.com/fall-off-the-bone-baby-back-ribs-paleo-and-gaps-friendly/#commentsSat, 10 Feb 2018 02:00:40 +0000http://reclaimingyesterday.com/?p=114So. These FALL OFF THE BONE baby back ribs were the second or third recipe I ever published to the blog! I recently made a video (at the bottom of this post) so I wanted to republish the recipe and give these ribs the extra love they deserve ❤ I absolutely love this method for cooking CONTINUE READING

So. These FALL OFF THE BONE baby back ribs were the second or third recipe I ever published to the blog!

I recently made a video (at the bottom of this post) so I wanted to republish the recipe and give these ribs the extra love they deserve

I absolutely love this method for cooking ribs because it’s foolproof and so simple. And because you cook the ribs in a foil packet, there is virtually no clean up. 🗸🗸

How to make the most tender ribs ever:

Step 1: Start with good ribs.

I like to get antibiotic-free baby back ribs when they go on sale. Sometimes I’ll buy a couple of racks and save them for a rainy day (literally, because these ribs are made inside in the oven )

Step 2: get your foil wrap on

I’m not that great at wrapping gifts. But wrapping racks of ribs? I’m pretty pro

Take your roll of aluminum foil and get a LONG sheet. Like longer than you think. (It needs to be double the length of the ribs + some for folding over to make a seal)

Then take a baking sheet, add the foil, and drop the rack of ribs with the bone side facing down.

Season simply with salt and pepper, and wrap the rack of ribs up like a pretty little package. Make sure it’s sealed all the way around the edges.

Step 3: bake LOW and SLOW

The lower heat and longer cooking time breaks the meat down and results in the most tender ribs that fall right off the bone.

I personally like to cook for close to 3.5 hours, and the meat separates completely from the bone (and you end up with something almost like pulled pork. It’s sooo good but also less easy to pick up and eat with your hands).

Cutting the cooking time back to 2.5 or 3 hours gives SUPER tender ribs that stay more attached to the bone, and look more like the pictures below (the original pics from the post I published almost 4 years ago!)

Step 4: Smother with BBQ sauce

As soon as the ribs are done, you open up the foil package and cover with your favorite BBQ sauce. Then you stick the ribs back in the oven under broil for just 2-4 minutes.

Remove the ribs and slice them up! You can add more BBQ sauce at this point if you like your ribs extra saucy

Tear a LONG strip of aluminum foil and add the ribs along with a sprinkle of salt and pepper, folding the aluminum over and pinching the sides together to form a foil envelope around the ribs (see video).

Bake the ribs for 2.5-3.5 hours. The longer you cook the ribs, the more "fall-off-the-bone" they will be. The ribs in the video cooked for 3.5 hours and the meat falls completely off the bone. If you want the meat to stick to the bones a bit more, cook for 2.5 or 3 hours!

Once you remove the ribs from the oven, brush with your favorite BBQ sauce (I used a Whole30 BBQ sauce from The Defined Dish) and broil for 2-4 minutes.

Remove from the oven, slice the ribs, and add more BBQ sauce if you like your ribs extra saucy!

]]>http://reclaimingyesterday.com/fall-off-the-bone-baby-back-ribs-paleo-and-gaps-friendly/feed/2114Thai Meatballs with Sweet Chili Saucehttp://reclaimingyesterday.com/thai-meatballs-sweet-chili-sauce/
http://reclaimingyesterday.com/thai-meatballs-sweet-chili-sauce/#commentsMon, 12 Dec 2016 02:15:28 +0000http://reclaimingyesterday.com/?p=3491[I made these flavor-loaded Thai Meatballs with Sweet Chili Sauce for Earth Fare!] There are few things in life more succulent than a pork meatball. Especially when it’s a pork meatball loaded with the bold flavors of lemongrass, cilantro, garlic, and ginger. There are a few perks for you, if you decide to make these Thai CONTINUE READING

[I made these flavor-loaded Thai Meatballs with Sweet Chili Sauce for Earth Fare!]

There are few things in life more succulent than a pork meatball. Especially when it’s a pork meatball loaded with the bold flavors of lemongrass, cilantro, garlic, and ginger.

There are a few perks for you, if you decide to make these Thai meatballs for your next party or holiday gathering:

Perk #1 You’ll be right there, smack dab in the middle of the meatball prep. Smelling the magical aroma that only comes from fresh herbs and caramelized pork.

Perk #2 As the maker of the meatballs, you’ll have first dibs when they come out of the pan. Piping hot and glistening.

Perk #3 You will be THE person that brings immense joy to those party-goers lucky enough to snag a meatball or six.

And really, isn’t perk #3 the only reason we need?

You may have it in your mind that mini meatballs hanging out on an appetizer spread are an evil plan to unravel your commitment to healthy eating.

But I’d have to disagree!

We’re all different, and the amount of meat protein we need to be healthy is different.

But if you’re reading this post I can only guess you’d agree with me on one thing. That some amount of meat does have a place in a healthy diet.

Pork happens to be ultra delicious because of it’s higher fat content. And I’m A-OK with that because the story we’ve been told about fat being evil is fiction! F-I-C-T-I-O-N

Our bodies need fat to be healthy (even saturated fat!). The cost of a low-fat crazed diet industry has been to add huge amounts of sugar to make bland, fat-less food taste appetizing.

So my suggestion: keep the beautiful, lip-licking fat that nature handed us (probably for a good reason). Enjoy every minute of it. Just make sure it’s coming from quality sources—like pasture raised or antibiotic-free meat.

And since we’re always looking to cut back on the processed sugar (which we’re finding out is the REAL culprit of inflammation, weight gain, and disease) we’ll make a bangin’ sweet chili sauce with honey.

Smash a lemongrass stalk with the side of your knife, peeling the fibrous outer layers away and finely chopping the softer inner layers. Measure about 1 tbs and add to a food processor with the smashed garlic cloves, white and light green parts of the onions, grated ginger, grated carrot, cilantro, fish sauce, Coconut Aminos or soy sauce, chili flakes, and black pepper.

Pulse the ingredients until everything is finely minced. Add the mixture to a bowl with the ground pork and combine until the mixture is fully incorporated. Roll pork into small meatballs and set aside to rest while you prepare the sauce.

Combine all the ingredients for the sauce in a small saucepan and bring to a low simmer. Stir for 2-3 minutes until the sauce begins to thicken. Remove from heat and reserve.

Add some oil (I used avocado oil) to a pan and bring to medium heat. Add the meatballs in batches to not overcrowd the pan and allow them to brown on all sides until they are cooked through (about 6-8 minutes). Finished meatballs can be kept warm in a 200 degree F oven while you finish cooking the rest.

Serve the meatballs with the dipping sauce, garnishing with the remaining sliced green onions if desired.

]]>http://reclaimingyesterday.com/thai-meatballs-sweet-chili-sauce/feed/53491Sausage, Spinach and Mushroom Stuffed Sweet Potatoeshttp://reclaimingyesterday.com/sausage-spinach-and-mushroom-stuffed-sweet-potatoes/
http://reclaimingyesterday.com/sausage-spinach-and-mushroom-stuffed-sweet-potatoes/#commentsSat, 26 Mar 2016 19:06:51 +0000http://reclaimingyesterday.com/?p=2942I’ve been craving sweet potatoes like no one’s business lately. We have sweet potatoes as a side pretty often, but this time I wanted to make a whole meal out of them. So I decided to stuff them with some sausage, spinach, mushrooms, and tangy feta cheese. Of course sweet potatoes are healthy. But I’ve CONTINUE READING

We have sweet potatoes as a side pretty often, but this time I wanted to make a whole meal out of them. So I decided to stuff them with some sausage, spinach, mushrooms, and tangy feta cheese.

Of course sweet potatoes are healthy. But I’ve had to limit them over the past few years because of my personal health issues. For me, I have to be careful about the carbs I eat (because of digestive issues). But lately I’ve really been craving potatoes, so I’m listening to my body and eating more of them!

I’m also trying to heal my thyroid and adrenals–and going too low-carb can actually make those issues worse.

I’ve already been able to feel a positive difference with the sweet potatoes. And where there are sweet potatoes, there should also be butter!

It’s naturally rich in Vitamin A, which is necessary for thyroid and adrenal health, and the cholesterol it contains helps make many important hormones (and shouldn’t be feared, as was once thought).

Simple steps to perfecting the stuffed sweet potato:

Bake a couple of sweet potatoes

Melt in a pat of grass-fed butter (I use Kerry Gold)

Then stuff with anything delicious

. This particular day I was feeling like some sausage, spinach, and mushrooms. But you can absolutely switch up the ingredients to suite your needs (or to clear out the fridge).

Feta or goat cheese is always fun, but skip it if you don’t do dairy.

I browned up some kielbasa sausage because it was on sale at Whole Foods, added some mushrooms, and threw in couple of handfuls of spinach right at the last moment. I like my spinach just barely wilted.

We went light on the sausage, treating it almost as a condiment rather than the main event. That’s because as I mentioned, I was really craving the sweet potato more than anything.

Add more meat if your body is asking you for that right now, or leave it out if that feels right to you.

Quiet down and let your body tell you what it really wants for dinner. There’s a good chance that it’ll be delicious.

Poke a few holes into the sweet potatoes with a fork or small knife. Wrap sweet potatoes in foil and bake in a 425 degree oven for 1-1.5 hours. (you can microwave for several minutes before if you need to speed up the cooking time)

Slice sausage links lengthwise and remove casing and discard. Add ground sausage to a pan with a drizzle of olive oil and begin to brown meat.

As meat begins to brown, add sliced mushrooms, salt and pepper. Continue to saute until meat and mushrooms are cooked through. Add a couple of handfuls of spinach at the last minute and let it wilt slightly.

Slice sweet potatoes open and add a pat of butter and a sprinkle of salt to each potato. Stuff with sausage, mushrooms, and spinach and optional cheese.

Notes

I made this on a Sunday and we ate the leftover 2 potatoes for lunch the next day. They reheat well and are easy to pack for work.

]]>http://reclaimingyesterday.com/sausage-spinach-and-mushroom-stuffed-sweet-potatoes/feed/22942Wild Boar and Mushroom Meatballs with Zucchini Noodleshttp://reclaimingyesterday.com/wild-boar-and-mushroom-meatballs-with-zucchini-noodles/
http://reclaimingyesterday.com/wild-boar-and-mushroom-meatballs-with-zucchini-noodles/#commentsThu, 30 Apr 2015 00:39:33 +0000http://reclaimingyesterday.com/?p=1978 I’m not a vegetarian. I also don’t believe in dietary dogma. So while I think that humans are best off including some amount of animal product in their diets, I won’t try to push that opinion on someone who chooses to do otherwise. The bottom line is that I’m a fan of meat- red meat, CONTINUE READING

I also don’t believe in dietary dogma. So while I think that humans are best off including some amount of animal product in their diets, I won’t try to push that opinion on someone who chooses to do otherwise.

The bottom line is that I’m a fan of meat- red meat, white meat, the other white meat- all of the above. But one thing I’m adamant about is sourcing meat from responsibly raised animals.

Not everyone is concerned with the welfare of livestock, but most people I know are somewhat interested in feeding their families quality food, and healthy meat comes from happy animals. And if I were to take a guess, a wild boar feels pretty content with his place in the world.

I was able to get my hands on some wild boar meat courtesy of Marx Foods, and it has quickly become one of my favorite proteins. The pork that we eat today was originally domesticated from the wild boar in Asia and Europe, which is naturally leaner and richer tasting. The original free-ranger, wild boars spend their days trying to satisfy a hefty, piggish appetite by foraging for roots, tubers, and just about anything they can get their greedy snouts into.

All that good eatin’ is accompanied by plenty of sunshine, fresh air, and exercise.

I was in the mood for a good meatball, so I paired my wild boar up with some earthy flavors and set to it.

The funny thing about spaghetti and meatballs is that we all associate it with Italian cuisine, while the dish itself is about as American as apple pie. Lots of cultures have their own version of the meatball, including the Italians, but a big plate of spaghetti piled high with saucy, ball shaped meat is a dish that was actually born stateside.

You won’t see it served in Italy, and if you do, it’s to accommodate tourists who won’t be satisfied until they’ve found it.

I love cooking, but even I appreciate a shortcut every now and then. A homemade pasta sauce really can’t be beat, but when I’m in a hurry I reach for a jar, and the most difficult step is unscrewing the lid. The trick is finding a sauce with good ingredients, which can be sort of tricky.

First off, most pasta sauces will inevitably contain added sugar, which I find off-putting and completely unnecessary- not to mention unhealthy.

Secondly, it’s pretty tough to find a sauce with a high quality oil as an ingredient. Like the majority of prepackaged foods, canola and soybean oil are the obvious choices for manufacturers due to their low price. But I choose to avoid these heavily processed oils, and so I have developed a way around that dilemma.

I buy organic, fat-free pasta sauce and then add in my own healthy fats, usually with a generous drizzle of olive oil.

Because I’m a lipid lover and I cringe when people still talk about trying to eat low-fat, I sort of feel embarrassed buying fat-free sauce. I’m always hoping the cashier isn’t silently judging me.

You start off by browning the wild boar and mushroom meatballs in a bit of olive oil, and finish them off in the oven. Once they are done, you’re going to have a pan full of delicious drippings, which you should never let go to waste. Instead, I like to stir it into my sauce, gratifyingly stripping it of its fat-free affirmations.

I piled these meatballs over a plate of spiralized zucchini noodles, and I added some sautéed swiss chard to the sauce.

Pasta sauce is the perfect vehicle for sneaking in extra vegetables, and I always perk up a jarred sauce with something green.

K had real deal pasta, but since he has been trimming back on the carbs lately, he had half his usual amount twirled around with some of the zoodles.

A heavy snowfall of parmesan sealed the deal on these wild boar and mushroom meatballs.

Using your hands, thoroughly mix ingredients until well combined. Divide mixture into 12 sections, forming each one into a ball.

Return pan to stovetop and bring to medium high heat. Add a bit more oil, and meatballs, leaving a space between each one. Cook for about 2-3 minutes, and then flip, continuing to cook for an additional 2-3 minutes.

Transfer pan to oven, and bake for an additional 10 minutes.

While meatballs cook, bring a pot of salted water to a boil, spiralize zucchini, and chop swiss chard.

Remove meatballs from oven and transfer to a plate. Return the pan to stovetop and bring to high heat. Add Swiss Chard and saute until wilted. Add pasta sauce to warm. Return meatballs to pan and allow to warm through for an additional few minutes.

While sauce warms through, add zucchini noodles to boiling water and cook for about 2 minutes before draining.

Divide noodles between four plates and add three meatballs to each plate. Cover with sauce and garnish with additional grated cheese.

Notes

*when flipping the meatballs, I find that using a spoon helps to keep the meatball intact.
*I typically don't recommend cooking tomato dishes in cast iron pans, due to their acid. Since you're really just warming up the sauce here, I don't see it necessary to dirty another pan.
*If you don't have almond flour, or you prefer to use breadcrumbs, you can substitute with 1/4 cup breadcrumbs.

]]>http://reclaimingyesterday.com/wild-boar-and-mushroom-meatballs-with-zucchini-noodles/feed/41978Avocado Baked Eggs with Parsnip, Pea, and Pancetta Hashhttp://reclaimingyesterday.com/avocado-baked-eggs-parsnip-pea-pancetta-hash/
http://reclaimingyesterday.com/avocado-baked-eggs-parsnip-pea-pancetta-hash/#commentsFri, 09 Jan 2015 00:33:51 +0000http://reclaimingyesterday.com/?p=1346When I was living in Greece, I never really got over the affordability of produce. That, and the fact that the farmers market was set up three steps away from my front porch. Hugely convenient…unless you happened to have a late night. Then it just seemed noisy. But while the domestic produce could be dragged CONTINUE READING

]]> When I was living in Greece, I never really got over the affordability of produce. That, and the fact that the farmers market was set up three steps away from my front porch. Hugely convenient…unless you happened to have a late night. Then it just seemed noisy. But while the domestic produce could be dragged in by the bagful for the change in your pockets, the more “exotic” varieties that I insisted on buying, like avocados, set you back a little more. So after 6 months of begrudgingly splitting my precious avocado between two plates, I was unhappy to hear my husband admit he wasn’t a huge fan. All that time…if I would have only known. Sort of happy though, too. All the avo greed without the guilt. Not a bad deal. While those big old pits might seem useless at first glance, they actually hold the space for the perfect little avocado bowl. Like a little nest, just asking for something to make its home inside. Eggs and avocados were meant to be eaten together, I’m pretty positive. They are both so perfectly contained in their own packaging. Spherically oblong and full of healthy fats, it’s not very often I want to eat one without the other. So that’s how these beautiful pasture raised eggs ended up. Nestled all cozy and snug inside a creamy avocado half. But my favorite part of this breakfast surprisingly didn’t involve the avocado or the egg. It was the parsnip, pea, and pancetta hash that made its way onto the same plate. I’ve made it about 4 times since. It’s my new favorite way to cook parsnips, which if you’ve never tried, are a winter must. They look like carrots, only lighter in color, and they cook similarly. Together with the pancetta and sweet green peas they make the perfect accompaniment to eggs and avocados. Let’s face it, It’s hard to get out of bed in the winter. This should make leaving your comforter a little bit easier. Comfort food worthy of a New Year’s resolution.

Remove eggs from refrigerator and allow to come to room temperature, 15-20 minutes.

Preheat oven to 425.

Run a knife down the center of avocados and carefully twist into two halves. Remove and discard pits. Scoop a small amount of the avocado from the center to provide a large enough hole for your egg (save for topping the finished dish, or enjoy as a cook's appetizer)

Using a sheet of foil, crumble into a "nest" for your avocado to rest on without rolling over. Place avocados face up on a baking sheet.

Crack one egg at a time into a small bowl, then carefully tip into the avocado. Don't worry if a little bit of the whites overflow.

Carefully place baking sheet into hot oven, allowing to bake for about 20 minutes. Keep a careful eye on the eggs after about 15.

Meanwhile, cube pancetta and add to a pan heated over medium high heat.

Peel and cube parsnip and add to pan along with salt, pepper, and dried thyme. Saute over medium heat for about 10 minutes, until pancetta is crispy and parsnips have softened. Add peas and continue to cook another 2 minutes.

Remove avocados from oven. Distribute avocados and hash between two plates, garnish with fresh parsley and green onions. Serve with cherry tomatoes and orange slices.

Notes

A larger avocado will provide a bigger hole for your egg to fit into. If your avocado is small, scoop more of the center out to make enough room.

]]>http://reclaimingyesterday.com/avocado-baked-eggs-parsnip-pea-pancetta-hash/feed/31346Cauliflower Crust Hawaiian Pizza with Crispy Prosciutto, Kale, and Roasted Red Pepperhttp://reclaimingyesterday.com/cauliflower-crust-hawaiian-pizza/
http://reclaimingyesterday.com/cauliflower-crust-hawaiian-pizza/#respondMon, 29 Dec 2014 00:58:46 +0000http://reclaimingyesterday.com/?p=1324[This Cauliflower Crust Hawaiian Pizza is my favorite new way to pizza party! 🍕] One of my favorite dinners as a little person was English muffin pizzas. I loved them so much because: 1. It was pizza. 2. We could all pick our own toppings (my favorite was black olives). 3. It was pizza, but on CONTINUE READING

One of my favorite dinners as a little person was English muffin pizzas. I loved them so much because:

1. It was pizza.

2. We could all pick our own toppings (my favorite was black olives).

3. It was pizza, but on an English muffin! How wacky and exciting!

This was my thought process as a 7 year old, but I still have similar feelings. I still get to pick all the toppings myself (because I’m the cook, and that’s part of the deal), but I’ve now graduated from English muffin base to cauliflower crust.

Maybe just as wacky, and definitely still exciting.

When I first had the idea for this pizza, I knew that I wanted it to include pineapple… partly for the excuse to buy one and have it sit in my kitchen for a day or two.

I mean, look at that thing. I feel like pineapples just gives off happy, tropical vibes.

And when it sits in your kitchen for a few days, it’s like a pineapple air freshener.

The best!

This particular pineapple served double duty as kitchen air freshener, and then (more importantly) cauliflower crust pizza topping.

It had a seat right next to one of it’s favorite food friends, the ham.

Prosciutto, to be specific. In my opinion, Prosciutto was made to be eaten with fruit, and pineapple is no exception. I love prosciutto uncooked, but when you add it to a hot oven and let it hang out for a few minutes it gets salty and crunchy… like fancy bacon.

The heat totally transforms it, and adds that crunchy texture that is so good.

I grabbed some roasted red peppers from the olive bar at the grocery store, and my husband was super proud to see that they came from Greece. He circled the bar of olives and antipasto items with a huge grin on his face. “These are all from Greece!”

If it’s Greek, it’s good. So naturally he approved of this topping as well.

And the cauliflower crust. Don’t for a second doubt the versatility of the cauliflower. It gets pulverized, then hits a hot pan with a little garlic and few other pizza familiars. It’s seriously amazing.

And because it’s never a bad idea to squeeze in another veggie, I sauteed up a bit of kale and added that as well.

Cut florets from head of cauliflower, discard the base. Working in batches, add cauliflower to food processor and pulse until florets are finely shredded. You will need about 3 cups of the "riced" cauliflower.

In a large pan, heat drizzle of olive oil and pat of butter over medium high heat. Add cauliflower and saute. Add a big pinch of salt, oregano, onion powder.

Mince garlic and add to cooking cauliflower. Continue to saute for 6-8 minutes.

Preheat oven to 425.

Transfer cooked cauliflower to a mixing bowl and allow to cool for 1-2 minutes. Add 1/4 cup of parmesan,1/2 cup of mozzarella, and coconut flour, and one egg.

Mix to combine all ingredients.

On a baking sheet, spread out a few pieces of prosciutto.

Line a baking sheet with parchment paper. Spread cauliflower mixture and shape into pizza crust, making sure the layer is even and about 1/4 inch thick.

Transfer both pans to oven. Remove the prosciutto after 10 minutes, and continue to cook the crust for another 10-15 minutes. (you want the crust to be golden brown and firm when you lift it a bit off the parchment paper.

While the crust cooks, saute the kale for a few minutes with a drizzle of olive oil.

When the crust is done, remove from oven, spread on pizza sauce and sprinkle with mozzarella. Break prosciutto into small pieces and add to pizza. Add the remaining toppings, and return to oven for an additional 5-10 minutes.

]]>http://reclaimingyesterday.com/cauliflower-crust-hawaiian-pizza/feed/01324Brie Smothered Pork Chops with Roasted Grapes and Grainy Mustard Pan Saucehttp://reclaimingyesterday.com/brie-smothered-pork-chops-roasted-grapes-grainy-mustard-pan-sauce/
http://reclaimingyesterday.com/brie-smothered-pork-chops-roasted-grapes-grainy-mustard-pan-sauce/#commentsTue, 23 Dec 2014 02:06:22 +0000http://reclaimingyesterday.com/?p=1290It seems like all I want to do these days is roast. It’s probably because nothing is better than coming in from the cold to a nice toasty kitchen. Plus, leaving something to roast away for a while means that your oven does most of the work, and that’s always nice when someone else does the work for CONTINUE READING

It’s probably because nothing is better than coming in from the cold to a nice toasty kitchen. Plus, leaving something to roast away for a while means that your oven does most of the work, and that’s always nice when someone else does the work for you.

But with all the roasting that’s been going on over here, I started running out of normal things to throw into a hot oven. Had to think outside of the box a little.

Sometimes I buy grapes just because of how pretty they are. They are kind of the Top Model of the fruit world. I mean, how many times can a bunch of grapes be painted before they start to get an ego. They’re just so effortlessly photogenic.

Just look at them, they know it.

But I do really miss buying grapes from the laiki (farmers market) in Athens. I would fill a bag up to the brim and still be able to pay for them with coins. When I buy grapes in America, I’m usually a little bit nervous to check my receipt afterwards.

Still totally worth it though.

While a bunch of grapes is perfectly regal on it’s own, they are definitely at their best when in the company of a good cheese or two. You just can’t beat the combination. Probably why they have been served up together since the beginning of plates.

So when I got a pair of pasture raised pork chops from the farmers market a few weeks ago, I knew that they were destined to be topped with something fabulous. Sort of felt like having rustic meet fancy.

We had some brie left over from Thanksgiving, so I snagged it from my parents refrigerator with full intentions of making it into a warm blanket for my pork chops.

A creamy, melty blanket. And since both pork chops and brie are partnered so well with fruit, I thought nothing would be nicer than to load the top off with some sultry, roasted grapes. I’m up for any excuse to roast something new, after all.

Don’t be thrown off by the roasted grapes. The high heat does something really special to them. The natural sugars get caramelized, and their coating of olive oil, black pepper, and fresh thyme reminds them that they are a part of something savory.

Round all of that out with a pan sauce made from white wine and grainy mustard, and you will never look at grapes the same again.

Pluck grapes from stems, spread on a baking sheet, drizzle with olive oil and sprinkle with sea salt and cracked black pepper. Add sprig of fresh thyme if using. Toss to coat. Roast for 20-25 minutes, giving them a stir periodically.

While grapes roast, heat a little oil in a cast iron pan (or other oven safe pan) to medium high heat. Season pork chops with salt and pepper. Add pork chops to pan and sear for about 5 minutes on each side.

Slice brie and spread over pork chops. Place pan with pork chops into the hot oven for the last few minutes of the grapes cooking time to melt the brie and bring the pork chops to 140 degrees.

]]>http://reclaimingyesterday.com/brie-smothered-pork-chops-roasted-grapes-grainy-mustard-pan-sauce/feed/41290Roasted Delicata Boats with Ground Sausage, Feta, and Orange Cranberry Chutneyhttp://reclaimingyesterday.com/roasted-delicata-boats-ground-sausage-feta-orange-cranberry-chutney/
http://reclaimingyesterday.com/roasted-delicata-boats-ground-sausage-feta-orange-cranberry-chutney/#commentsWed, 26 Nov 2014 02:10:29 +0000http://reclaimingyesterday.com/?p=1116 For most of the year, cranberries are sadly ignored. We know that they’re good for us- full of antioxidants and vitamins that help fight cancer, battle heart disease, and cure infections. But we’re less likely to seek out whole cranberries than we are to reach for them in their processed, sugar-infused juice form. CONTINUE READING

We know that they’re good for us- full of antioxidants and vitamins that help fight cancer, battle heart disease, and cure infections. But we’re less likely to seek out whole cranberries than we are to reach for them in their processed, sugar-infused juice form.

This is kind of a pet peeve of mine. Someone learns that cranberries possess certain health benefits. They then make an effort to guzzle down a few glasses of the red tinted fluid bearing the fruit’s name on its plastic container. Whatever benefits the cranberries lend is bound to be outweighed by all that added sugar (cranberry juice often has more sugar than soda)

But once or twice a year, cranberries in their beautiful, unadulterated form will pop up in produce sections across America. They conjure up an immediate association with Thanksgiving, and that alone makes up for the neglect they receive the rest of the year.

Cranberries grow on low, creeping shrubs that flourish in cooler regions of the Northern hemisphere. To protect the plants from cold winter winds, farmers use flooding techniques that also discourage pests and help when it’s time to harvest. Since cranberries are buoyant, they will float on water when shaken from their branches.

Easy to scoop up those little swimmers and get them quickly to our Thanksgiving feasts.

But don’t confine cranberries just to Thanksgiving dinner. Their tart sweetness pairs perfectly with so many of fall’s other favorite flavors. I stuck them next to a few of my own favorites, and they got along just fine.

Delicata squash have become one of my favorite things to roast this season. They’re small enough to be approached without a sledgehammer or a meat cleaver (that may or may not be the way I conquer larger winter squash), and their hard skin softens when you cook them, making them the perfect little vessels for stuffing with pork, kale, and feta cheese.

Pastured pork is one of my favorite meats to cook with, especially in the cold weather. The flavor is undeniably superior to conventionally raised pork, but that’s just a perk you get when you decide to purchase responsibly raised meat. The real reward comes in the health benefits that this type of meat will provide to our bodies, as well as the environment (not to mention animal welfare). Like humans, pigs convert sunlight into vitamin D in their bodies. Healthy animals who are outside soaking up all of those good rays will pass some of it on to us when we, in turn, consume them. The energy you receive from a happy animal (caloric and spiritual) can’t be compared to conventionally raised meat.

When roasted, the flesh and skin of the delicata get steamy and tender, and the high heat caramelizes the natural sugars, making a good thing even better. You can eat these boats plain, straight out of the oven. But if you can resist doing that, stuffing them with some browned sausage flavored with sage and kale really makes for a perfect combination.

I don’t know about you, but I’ll take any opportunity I can to turn on my oven this time of year.

Preheat oven to 400 degrees. Using a sharp knife and a stable hand, slice delicatas lengthwise. Scoop out seeds and discard.

Place squash boats skin side down on baking sheet. Dot with butter and sprinkle with salt. Roast for 45 minutes, until soft when pierced with a fork and lightly caramelized.

While the squash roast, add cranberries, orange juice, water, and salt to a saucepan. Bring to medium high heat and let mixture simmer, covered, stirring occasionally. (You want to hear the cranberries start to pop) After about 10 minutes, add remaining ingredients. Reduce heat to low, cover, and allow sauce to thicken for another 5 minutes or so.

Heat a frying pan to medium high heat and add a portion of the olive oil. Add chopped kale and a sprinkle of salt and saute for 3-4 minutes, until it has begun to soften. Add remaining oil, ground sausage, garlic powder, red pepper flakes, salt, black pepper, and ground sage. Saute an additional 5 minutes, or until sausage is cooked through.

Arrange roasted delicata boats face up on a serving platter. Scoop 1/4 of kale and sausage mixture into each squash cavity. Sprinkle with crumbled feta and top with chutney.

]]>http://reclaimingyesterday.com/roasted-delicata-boats-ground-sausage-feta-orange-cranberry-chutney/feed/11116Sweet Potato Hash with Chorizo and Goats Cheesehttp://reclaimingyesterday.com/sweet-potato-hash-chorizo-goats-cheese/
http://reclaimingyesterday.com/sweet-potato-hash-chorizo-goats-cheese/#commentsSat, 23 Aug 2014 22:31:31 +0000http://reclaimingyesterday.com/?p=696I’ve never met anyone who didn’t love brunch. There are no rules, no correct order of things, no schedules to keep to. Lazy mornings blend into hazy afternoons, maybe even a Sunday siesta. It can last for hours, and is best served unorganized- structure has its place in the world, but not during brunch. The best CONTINUE READING

I’ve never met anyone who didn’t love brunch. There are no rules, no correct order of things, no schedules to keep to. Lazy mornings blend into hazy afternoons, maybe even a Sunday siesta. It can last for hours, and is best served unorganized- structure has its place in the world, but not during brunch.

The best flavors from breakfast and lunch collide and make their way onto the table at one time. My favorite brunch dishes are a little sweet, a little savory, and always comforting.

Sweet potatoes are almost as flexible as brunch. A lucky vegetable, loved by all and appropriate at anytime of day. Its sweetness pairs perfectly with spicy chorizo and creamy goats cheese. Add a pop of freshness from the green onions and cherry tomatoes and you’ve hit nearly every taste bud you own.

And because no meal of mine is complete without a slice of avocado, I added that as well. You might feel like going crazy and topping it with a fried egg, or two. This hash makes me feel so cozy, whether its 90 degrees or snowing.